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Swiss steak braised in a savory tomato and onion sauce until fork-tender is a Midwestern family comfort classic. This high protein dinner is hearty, budget-friendly, and perfect for slow-cooking.
Preheat oven to 325°F (163°C). Pat the beef round steak dry, trim excess fat, and cut into 4-6 large pieces. Pound each piece with a meat mallet to tenderize.
On a large plate, combine flour, salt, black pepper, and paprika. Dredge both sides of each steak piece in the seasoned flour, pressing firmly to coat.
Heat vegetable oil in a Dutch oven or oven-safe pot over medium-high heat. Sear steak pieces in batches until well-browned on both sides, about 2 minutes per side. Set aside.
Add thinly sliced onion, celery, and bell pepper to the same pot. Sauté for 5 minutes, scraping up browned bits for extra flavor.
Stir in diced tomatoes, beef broth, Worcestershire sauce, and garlic powder. Return steak to the pot, nestling pieces under the sauce. Bring to a simmer.
Cover tightly with a lid and transfer to the preheated oven. Braise for 2.5 hours, checking after 90 minutes to occasionally baste steaks and ensure there’s sufficient moisture (add a splash of broth if needed).
Remove from oven when beef is fork-tender. Taste sauce and adjust for salt if needed before serving hot over mashed potatoes or rice.
